Krups Expert KX7000 Mode D'emploi page 50

CYCLES
The table on page 54 shows the steps in the various cycles according to the chosen programme.
Preheating > Kneading
Used for For forming
programmes the dough's
3 and 4 to structure so
let the dough that it can
rise better. rise better.
Preheating: only activated for programmes 3 and 4. The kneading paddle does not operate during this period.
This step accelerates yeast activity and thus encourages rising in breads made of flours which tend not to rise well.
Kneading: the dough is in the 1st or 2nd kneading cycle or in a stirring period between rising cycles. During this
cycle, and for programmes 1, 2, 3, 4, 6, 8, 9 and 11, you can add ingredients: dried fruit or nuts, olives, bacon pie-
ces, etc.
An audible signal indicates when your intervention is required. Refer to the table summarising the preparation times
on page 54 and to the column "extra". This column indicates the time that will be displayed on your appliance's
screen when the beep sounds. For more precise information on how long before the beep sounds, subtract the
"extra" column time from the total baking time.
For example: "extra" = 2:51 and "total time" = 3:13, the ingredients can be added after 22 min.
Rising: the dough is in the 1st, 2nd or 3rd rising cycle.
Baking: the bread is in the final baking cycle.
Keeping warm: for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9, 12 and 13, you can leave the preparation in the appliance.
A keep warm cycle of one hour automatically follows after cooking. The display remains at 0:00 during the hour of
keeping warm and the indicator light flashes. At the end of the cycle, the appliance beeps several times and turns
off automatically.
ENERGY CONSUMPTION
The energy consumption to bake a basic 750 gram loaf (programme 1) is about 0.35 Kwh. Just refer to the
local cost of electricity in your country to calculate your electricity consumption.
INGREDIENTS
Fats and oils: fats make the bread softer and tastier. It also stores better and longer. Too much fat slows down rising.
If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the preparation, or soften it. You can
substitute 15 g butter for 1 tablespoon of oil. Do not add hot butter. Keep the fat from coming into contact with the
yeast, as fat can prevent yeast from rehydrating. Do not use low fat spreads or butter substitutes.
Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of the soft, white
part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and top up with the liquid until
you reach the quantity of liquid indicated in the recipe. Recipes are designed for 50 g size eggs; if your eggs are big-
ger, add a little flour; if they are smaller, use less flour.
Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated in the recipe.
It enhances the flavour and improves the keeping qualities of the bread. For recipes using fresh milk, you can substi-
tute some of it with water but the total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed
milk is best to avoid bread having a close texture. Milk also has an emulsifying effect which evens out its airiness, giving
the soft, white part a better aspect.
Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part
to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room temperature.
Flour: the weight of the flour varies significantly depending on the type of flour used. Depending on the quality of the
flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts to fluctuations in atmos-
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> Rest > Rising
Allows the Time during
dough to rest which the yeast
to improve works to let
kneading the bread rise
quality. and to develop
its aroma.
> Baking > Warming
Transforms Keeps the bread
warm after baking.
the dough
into bread It is recommended
and gives it that the bread should
a golden, be turned out promptly
crusty crust. after baking, however.